|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed food held on TPHC (Noodles, chopped non TCS vegetables) marked with TPHC markers for 5 p.m. to 8:30 p.m. PIC stated that these items were marked for the intended period of service for MFU, as opposed to the time of their removal from commissary temperature control, 4:30 p.m. CDI - EHS verified time of removal from commissary (4:30 p.m.) and adjusted TPHC labels accordingly. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two (2) portions of food, (cooked chicken and crab rangoon) date marked as having been prepared on day of inspection, actively cooling with covered lids in prep unit underside. Per conversation with PIC, these items were cooked and prepared fewer than three hours prior within commissary. Observed chicken cooling at insufficient rate. CDI - EHS removed lids from items in cooler to improve cooling rate.
Note: Per permit conditions for mobile food unit, cooling of prepared TCS foods on MFU is disallowed. Cool TCS foods to 41F or below during preparations at commissary prior to placement in MFU cold holding equipment.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) loose wiping cloth stored on top of reach in freezer lid during inspection. CDI - Food employee rotated wiping cloth to bucket of 50 ppm sanitizer without correction by EHS during handwashing. REPEAT
Note: No escalation in point deduction due to noted improvements; EHS observed bucket of 100 ppm chlorine sanitizer stored directly on the floor, but with no wiping cloths yet stored. PIC properly elevated bucket to empty, non-food bucket to prevent potential contamination prior to storing wiping cloth within. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice paddle stored in a container of room temperature water. CDI - EHS removed rice paddle from unheated water and placed in over top rim of water container to store dry. REPEAT. |